Pineapple Filling

Pineapple filling, taro paste and red bean paste are a popular ingredient used in various traditional Asian pastries and desserts. This pineapple filling is often used for famous Taiwanese pineapple cakes or pineapple tarts. It has a sweet and tangy flavor. Usually, this filling or paste is made from ripe pineapples that are cooked down to a thick, jam-like consistency. Whether you use it as a filling or topping, this delightful flavor brings a burst of tropical flavor to sweets. Let’s learn how to make this pineapple filling with step by step photo instructions, tips and a video tutorial. 

Love sweets? Check out these strawberry pie, chocolate strawberry, almond jelly, tofu pudding, red bean soup, sweet mung bean soup, taro sago, mango pomelo sago, black sesame soup, taiyaki and taro ice cream recipes. 

What is pineapple filling?

Pineapple filling is a sweet and flavorful filling made from pineapples that is commonly used in cake, Chinese pastries and desserts. This pineapple filling is popular in traditional Chinese desserts such as mooncakes, tarts, pastries or cakes.

Usually, the filling is made by cooking and reducing fresh or canned pineapple with sugar and maltose to create a thick and sticky consistency. But, some people use honey to enhance sweetness and stickiness. The pineapple filling is sweet, tangy and has a distinctive tropical flavor. 

What to do with pineapple filling/ paste?

The pineapple filling is versatile and can be used in various pastries and desserts, including buns, tarts, and cakes. It adds a unique and delicious taste to these treats, making them popular among those who enjoy Chinese sweets such as the famous Taiwanese pineapple cakes or tarts. Keep in mind that the specific recipe and preparation methods for pineapple filling can vary across different regions and individual preferences.

What does pineapple paste /filling taste like?

Pineapple paste, commonly used in Chinese and Southeast Asian desserts, has a distinct sweet and tangy flavor. It is made by cooking down pineapple, often with the addition of sugar, until it reaches a thick and smooth consistency. The taste is characterized by the natural sweetness of the pineapple fruit, combined with its tropical and slightly tangy flavor.

The sweetness can vary depending on the amount of sugar added during the cooking process, and some recipes may include other sweeteners like maltose or honey to enhance the overall sweetness and stickiness. 

Overall, pineapple paste has a rich, fruity flavor that adds a delightful taste to various pastries, mooncakes, tarts, and other desserts where it is commonly used. It's bright and tropical flavor makes it a popular choice for those who enjoy sweet treats with a hint of tanginess.

What gives Chinese pineapple filling its unique flavor?

Chinese pineapple filling gets its unique flavor from the combination of sweet and tangy pineapple, along with added sugar or sweeteners. The filling is often cooked to a thick and sticky consistency.

How do you pick out a good pineapple?

If you plan to use the pineapple soon, choose one that is slightly more ripe. If you're not consuming it right away, a slightly less ripe pineapple may be preferable to allow for ripening at home. ( I usually pick greenish, full and fresh pineapples and let it ripe at home.) 

First of all, look for a pineapple with vibrant and fresh-looking skin. The color can vary depending on the variety, but a ripe pineapple typically has a golden-yellow color. Avoid pineapples with too much green, as they may not be fully ripe.

Also, a ripe pineapple should have a sweet and fragrant aroma. If it smells sweet at the base, it's likely ripe. If there is no scent or it smells fermented, the pineapple may be overripe. Besides, the skin should have a firm texture with a slight give when pressed. Avoid pineapples with soft spots or bruises, as they may be overripe or damaged. 

In addition, a good pineapple should feel heavy for its size. Heaviness is an indication of juiciness. However, keep in mind that overly heavy pineapples may be too ripe. You can also examine the leaves at the crown (top) of the pineapple. They should be green and fresh. If the leaves are brown or dry, it may be a sign that the pineapple is overripe or past its prime.

How can you sweeten pineapple?

The ripeness of the pineapple at the time of purchase greatly influences its sweetness. Look for a pineapple with a golden-yellow color, a sweet aroma, and a slight give when pressed.

However, if your pineapple is not fully ripe when purchased, you can ripen it at home by leaving it at room temperature for a few days. Placing it in a plastic bag or with an apple on the side can expedite the ripening process.

Then, you can add sugar, honey, agave syrup, corn syrup or maltose as a sweetener. Always adjust the amount of sugar or sweeteners according to your taste. 

What are the ingredients for pineapple filling /paste?

In this pineapple filling recipe, the ingredients are fresh pineapple, light corn syrup, sugar and cinnamon powder. 

Substitution:

Can I use canned pineapple instead of the fresh ones?

Yes, you can often substitute canned pineapple for fresh pineapple. Canned pineapple is convenient, has a longer shelf life, and can be a good alternative when fresh pineapple is not in season or when you want to save time on preparation. Besides, canned pineapple may have a better consistency of sweetness compared with the fresh ones.

I don’t have corn syrup, can I only use sugar?

Yes, you can add more sugar instead of corn syrup. On the other hand, you can use others like agave syrup, maltose or honey. 

Storage recommendations: 

Refrigerating:

To store pineapple filling, you should follow some basic guidelines to maintain its freshness and prevent spoilage. First, allow the pineapple filling to cool completely before storing it. If you've just prepared it, let it reach room temperature before moving on to the storage step.

Then, transfer the cooled pineapple filling into a clean, airtight container. This could be a glass or plastic container with a secure lid. Make sure the container is large enough to hold the filling without it overflowing. You can store the pineapple filling in the refrigerator for 3-5 days. 

Freezing:

Or, if you don't plan to use the pineapple filling within a week. You can freeze it for a longer period of time. When you're ready to use the frozen pineapple filling, transfer it to the refrigerator and allow it to thaw slowly. This gradual thawing helps maintain the texture and flavor.

Cooking tips for how to make pineapple filling: 

Preparation:

• Try to pick a fresh pineapple at least 3.7 pounds. Because after peeling off the skin, it is only around 2.5 pounds. 
• I usually pick a greenish, fresh and full pineapple. Then, let it ripe at home. Wait until the pineapple is yellow and golden. Cut it and make the filling. 
• Remove the skin and use a sharpening tool to remove the eyes run along diagonal lines. Or, you can slide your knife at an angle and cut them out. 
• Keep the pineapple core and blend it with a food processor because the core has more fiber. 
• If you want to speed up the cooking time, you can squeeze the juice out after blending the pineapple. 
• You can double or triple the recipe and freeze the rest because it takes time to make the filling. 
• You can use canned pineapple if you prefer. It can save your preparation work. Also, the sweetness is more consistent compared to the fresh ones. 

Cooking:

• Use a non-stick wok or pan if possible because I do not add butter for the filling. 
• Add sugar, corn syrup and cinnamon powder into the blended pineapple sauce. Mix it well. Turn on medium small fire to simmer the sauce until it’s thick. Keep stirring it once a while. Turn down the fire to small when the liquid reduces. 
• Be careful when you are stirring it, it will splash and it’s hot. 

FAQs: 

Instructions for how to make pineapple filling or paste:

1.Remove the top, bottom and the sides skin of one fresh pineapple. (This pineapple is 3.7 pounds.)

2. Then, use a sharpening tool or a knife to remove the eyes run along diagonal lines. 

3. After that, cut the pineapple into 4 big pieces or 12 small pieces. Keep the pineapple core because it has more fiber. (After peeling the pineapple, it weighs about 2.57 pounds.)

4. Next, put the cut pineapple into the food processor.  

5. Close the lid and blend it until it is smooth. 

6. Pour the blended pineapple sauce into the non-stick wok. 

7. After, add ¼ cup of sugar, ½ cup of light corn syrup and ⅛ teaspoon of cinnamon powder. 

8. Mix it well. Turn on the medium small fire. Let it simmer until the liquid reduces.

9. Keep stirring it once a while. Be careful when you are stirring it, it will splash and it’s hot. 

10. When the liquid reduces, turn on the fire to small and keep stirring it. 

11. Stir it until the sauce becomes thick like a paste. Then, turn off the fire. (When it cools off, it will be thicker.)

Enjoy this simple and tasty pineapple filling/ paste recipe for Taiwanese pineapple cakes or other desserts! Also, check out these salt & pepper squid, sui mai, salmon sushi cups, pan fried buns, tom yum kung, honeydew popsicle and crispy noodles recipes.

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